March 30, 2026

Creamy Chicken Meatballs

Serves:

Cooking Time:

< 30 min

Ingredients:

Meatballs:
500 g sausage chicken
pork or beef
230 g LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese
60 ml white onion soup powder
or brown onion soup powder
180 ml Flour
60 g LANCEWOOD® Cheddar, finely grated
60 ml parsley, finely chopped

Yoghurt dipping sauce:
250 ml LANCEWOOD Greek Delight® Double Cream Plain Yoghurt
1 garlic clove crushed
125 ml cucumber, finely chopped
5 ml fresh mint, chopped
salt & freshly ground black pepper to taste

Method

Meatballs:

Remove the meat sausage from its casing.
Mix the sausage and cream cheese in a bowl and set aside.
In a separate bowl, mix the onion soup powder and flour together. Add to the sausage cream cheese mixture.
Add the cheese and parsley and mix through.
Roll into walnut sized balls and place on a baking sheet lined with baking paper. Refrigerate for 30 minutes.

Oven baking: Preheat the oven to 180oC. Bake the cheese balls for 25 – 30 minutes until golden.

Air fryer cooking: Air Fry at 180oC for 10 – 15 minutes until golden.

Yoghurt dipping sauce: Add the yoghurt, garlic, cucumber, mint and seasoning to a small mixing bowl and mix through.

To serve: Sprinkle with parsley and serve with the yoghurt dipping sauce.

HINTS & TIPS:

Use LANCEWOOD® Medium Fat Smokey Onion & Mustard Cream Cheese instead of Sweet Chilli for flavour variety.
Add 30 ml sweet chilli sauce to the dipping sauce to spice up the flavour.